Oats with mushroom, Feta and apricots? Why not?

Oats are a hardy cereal grain able to withstand poor soil conditions in which other crops are unable to thrive. Oats gain part of their distinctive flavour from the roasting process that they undergo after being harvested and cleaned.

The oatmeal and oat bran are rich in dietary fibre, both soluble and insoluble. These aid in lowering blood cholesterol levels. Oats help in slowing down the rise in blood glucose levels after a meal and also help in delaying the absorption into the cells.

The soluble fibre forms a gel like structure while passing through the digestive tract. This increases the viscosity of the contents of the stomach and small intestine, which in turn slows down digestion and prolongs the absorption of carbohydrates into the bloodstream. This is especially desirable for diabetics and weight loss seekers.

Oats also have a good balance of essential fatty acids and are a good source of essential vitamins such as folic acid, thiamin and minerals such as copper, iron, manganese, zinc, magnesium and selenium. Regular consumption of oats also helps in maintaining healthy blood pressure.

Oat and mushroom cakes with feta and apricots (for 4 servings)

Ingredients

150 gm rolled oats

50 gm chopped onions

150 gm chopped mushrooms

75 gm drained yogurt

10 gm corn flour

15 gm fresh thyme

50 ml olive oil

Salt – to taste

Crushed black pepper – to taste

50 gm roasted peanuts (broken into small pieces)

50 gm Feta

30 gm chopped dried apricots

Method of preparation: Roast the oats by tossing gently in a pan over moderate heat. Keep aside. Heat the olive oil in a pan. Add the chopped onions and sauté till they turn translucent. Then add the chopped mushrooms. Add salt, pepper and sauté for 2-3 minutes.

Transfer this to a bowl and let it cool down. Then add the roasted oats, drained yogurt, fresh thyme, broken peanuts and adjust seasoning.

Sprinkle the corn flour and gently combine to form a pliable mix. Form small flat cakes with the help of the palm and fingers. Pan-fry the cakes over moderate heat till light golden and crusty on both sides.

Remove from the pan and top the cake with a mix of crumbled feta and chopped apricots. Garnish with a fresh thyme sprig

Executive Chef Alok Anand

Taj Coromandel

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